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olive oil chocolate chip cookies

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Olive Oil Chocolate Chip Cookies

Those who say that butter makes everything better are, well, not wrong, but we’re willing to bet they haven’t been brave enough to sub in olive oil instead. Enter: these secretly healthy, but no less delicious olive oil chocolate chip cookies.

Ingredients

  • 1 c. (215 g.) packed dark brown sugar 
  • 1/3 c. (67 g.) granulated sugar
  • 3/4 c. extra-virgin olive oil
  • 2 large eggs
  • 1 large egg yolk
  • 2 Tbsp. finely grated orange zest (optional)
  • 1 tsp. pure vanilla extract
  • 1 1/3 c. (160 g.) all-purpose flour
  • 1 1/3 c. (160 g.) whole wheat flour
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1 c. milk chocolate chips
  • 1 (3-oz.) bar dark chocolate, chopped (about 1/2 c.)
  • Flaky sea salt

Direction

  1. Place racks in center of upper third of oven; preheat to 350º. In a large bowl, using a handheld mixer on medium-high speed, cream brown sugar, granulated sugar, and oil until incorporated, about 2 minutes. Beat in eggs and egg yolk, one at a time, beating to blend after each addition. Add orange zest (if using) and vanilla and beat just to combine.
  2. Add all-purpose flour, whole wheat flour, baking soda, and kosher salt and beat on low speed until dry ingredients are halfway combined, about 30 seconds. Fold in chips and chopped chocolate with a rubber spatula and stir until combined and no dry streaks remain.
  3. Scoop out 1 1/2" balls (about 2 tablespoons each) and arrange on 2 parchment-lined baking sheets (6 balls per sheet), spacing about 2" apart.
  4. Bake cookies, rotating sheets halfway through, until puffed up and golden around the edges, 10 to 12 minutes. Sprinkle hot cookies with sea salt.